raw material

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), cake emulsifier, shortening (usually butter or margarine, cakes with low fat content will be replaced with concentrated juice), gel powder, liquid (milk, water or juice), essence and leavening agent (such as yeast or baking powder).

manufacturing process

Chopsticks are going to beat the egg white a few times, and there will be big bubbles. At this time, the ingredients will be put. In order to highlight the sweetness, add a little salt and a spoonful of sugar and continue to beat. When it is a little thick, add another spoonful of sugar and continue to beat 15 minutes.

Mika El Camille Lee misses Yuan Man.

Will turn into cream, chopsticks will not fall off. This process is more critical. Call continuously 15 minutes. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk, stir well, and pour in half of the cream egg white.

Note: stir fry up and down, that is, stir fry from the bottom rather than in circles. After stirring well, pour in the other half of cream egg white and stir up and down.

Press the cooking button of the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, pour a little oil and wipe it evenly in the pot to prevent it from sticking. Pour in the stirred things, then drop the pot a few times to shake out the bubbles.

Press the cooking key for about 2 minutes, and it will automatically jump to the heat preservation file. At this point, cover the vent with a towel, stuffy for 20 minutes, and then press the cooking button. In 20 minutes, it will be fine. After the lid is opened, the pan will be oiled and come out as soon as it falls. The bottom of the cake is dark, soft and delicious. The cake is ready.

Nutritional analysis

The main ingredients of the cake are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.

Family practice

material

1. Low gluten flour: 120g.

2. Sugar: 45g

3. Tata powder: 2g

4. Powdered powder: 2g

5. Cooking oil: 75ml

6. Fresh milk: 90 ml

7. Four eggs.

working methods

1. First, add 2 grams of PODA powder to the flour and mix well.

2. Stir the oil and milk into a milkshake.

3. Pour the flour that has been stirred into foam powder into the oil-milk mixture and stir slowly. Don't use too much force to avoid gluten in flour, just stir until it is wet.

4. Separate the egg white from the yolk.

5. Add half the sugar to the egg yolk and stir well, then pour it into the batter just now. Now you can stir hard.

6. Beat the egg whites until rough. Add Tatar powder (not necessary) and the remaining half of sugar (if you beat the sugar manually, you should beat it three times) until the chicken tail is beaten. Beating protein is the most critical process.

7. Put one third of protein into the batter and stir clockwise.

8. Pour the batter into the remaining two-thirds of the egg whites and stir up and down evenly. Don't play for too long to avoid defoaming.

9. Pour the cake paste into the mold and gently shake off the bubbles. Before that, preheat the oven.

10. Turn the fire up and down for 6 minutes, then add tin foil to prevent the cake surface from burning, then turn off the fire 15 minutes, and then turn on the fire 15 minutes, and it's OK.

Eight major styles of play

Qifeng style-that is, egg separation style, the egg white is mixed with sugar, and the batter is mixed with another liquid material such as egg yolk and powder.

Sponge bomb-that is, whole egg bomb, egg white, egg yolk and sugar are stirred together until they are thick and milky white, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with powder.

French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added and mixed.

Angel Cake Method-Beat the egg white with tower powder until it bubbles, then add 1/2 sugar several times and stir until it bubbles wet (dry it thoroughly and then stir it). Sieve the flour with 1/2 sugar, then add it and stir until it is absorbed.

Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir. For example: biscuits and cream cakes.

Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.

Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.

Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic.

roast

1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 45 minutes.

2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.

DIY practice

Prepare materials

600 grams of egg cake powder

Milk 90 ml

Three eggs.

An egg beater (or electric mixer)

A little milk Marlene (or cream)

A container (preferably with a handle and a sharp mouth, as shown in Figure 2).

A small brush (for oiling and cleaning the disk surface)

Machine selection

Mini Kawaii cake machine 1.

Cake making steps:

Step 1. Add 600 grams of egg cake powder into the container (it can be made for about four times, equivalent to the amount of 28 egg cakes).

Step two. Then beat in three eggs.

Step three. Add 90c.c milk. (At this time, you can add food according to your personal preference, such as raisins, red beans, fruit granules, etc. ).

Step four. After the materials are ready, stir them evenly with an egg beater (or electric mixer), and you can start preparing to make omelets.

Step five. Turn the thermostat to the "high" position and connect the plug to the power outlet. At this time, the power light will light up. After waiting for 3~5 minutes, the heating lamp will light up, indicating that the surface temperature of the inner plate has reached the temperature that can start baking.

Step six. Open the top cover. In order to prevent the baking tray from sticking to the baked omelet, first coat a thin layer of milk marin on each model hole of the upper and lower baking trays.

Step seven. Next, pour in the prepared ingredients (because the egg powder will expand when baking, and it can be poured when it is about eight minutes full), and then cover it. Please add materials carefully and slowly to avoid dripping around or overflowing.

Step eight. Turn the thermostat to the "middle" position and aim at the prepared arrow. It can also be adjusted to "high" (crisp) or "low" (soft) according to personal taste.

Step nine. Cover and let stand for about 5 minutes.

Step 10. During this period, the green light will turn on and off alternately.

Step 1 1. Open the top cover, and the hot omelet is out!

note:

First, only blunt plastic or wooden utensils can be used to hold cakes, not sharp or metal utensils, so as not to damage the non-stick surface.

2. Cake powder can be bought in food (or West Point) stores, supermarkets and some supermarkets.

Third, you can also make your own omelet powder according to your personal preference. Reference materials include: low-gluten flour, cereal flour, baking powder, milk powder and spices.

classify

Cake is called in Britain, Gateau in France and Torte in Germany, Austria and other countries. Cake is really a big family!

Soft, such as sponge cake and Geneva cake. It is the most common cream cake in China.

Fruits, such as orange cake, banana cake, apple cake, apple cake, Christmas cake, carrot cake, carrot cake, etc.

Strong flavors, such as chocolate cake, lemon madeira cake, lemon madeira cake and blueberry cheese.

E cake, blueberry cheesecake, etc.

French cakes are mostly Mu Si cakes.

German cheesecakes, such as Vienna Quark Torte Vienna Quark Cake, GatauOpera Black Forest Cake, etc.

Japanese cake is an innovation based on French style, which is very beautiful!

From a more professional point of view, cakes can be divided into three categories.

batsman

(batter type)

Oil, sugar and flour are the main raw materials. By stirring the oil and sugar, add enough air to make the cake swell.

For example: marble cake, fruitcake, muffin, etc.

Production focus:

1), butter and cream in a clean basin, and beat the grease with electric egg beater until soft.

2) adding sugar until the color turns white or pale white; Remember to scrape the bottom and edge of the basin at any time.

3) Add the whole egg into the oil sugar several times and stir evenly. Stir well before adding the egg mixture every time.

4) Slowly add milk (or fresh milk) and slowly beat the sugar granules to melt.

5) Add the sieved flour and stir well.

6) Oiling the mold, adding raw materials and baking.

Emulsion foam

(foam type)

With eggs, sugar and flour as the main raw materials, the cake is softened by mixing eggs and sugar with sufficient air.

For example: sponge cake, honey cake, angel cake, etc.

Production focus:

1), eggs are heated first, and sugar is added. Remember to keep stirring with the eggbeater, or the bottom will be cooked; The temperature should not exceed 42℃, otherwise it will become scrambled eggs.

2) (There is no water in eggs and sugar) Beat with an egg beater until it is thick and the color turns white.

3) Sieve the low-gluten flour, add it and stir it evenly.

4) After all the materials are stirred evenly, finally, some materials that can enhance fragrance are added.

5) When making angel cakes, beat them with egg whites only. Beat the egg whites into wet foam. Just don't hit them too much. If the egg white is dry foamed, it is not easy to stir when mixed with dry powder. Moreover, if it is dried and foamed, it will not continue to expand during the baking process, which will make the baked cake taste dry and have greater toughness.

Qifengban

(chiffon type)

It mixes batter and foam, changes the texture and particles of foam, and has a moist and soft taste. Generally, birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are all made of Qifeng cakes.

Production focus:

1), in a pot, first add sugar to the egg yolk until it is thick.

2) Add milk, salad oil and vanilla extract and mix well.

3) In another clean basin, beat the egg white until it bubbles, then add sugar to the egg white for 2-3 times, and continue beating until it is wet and close to dry foaming.

4) Add 1/3 egg white to the egg yolk and stir well.

5) Sift 1/3 low-gluten flour into the egg yolk and mix well.

6) Add 1/3 egg white and mix well, then sieve and add 1/3 flour and mix well.

7) Finally, add all the remaining egg whites and low-gluten flour, mix them evenly and then enter the mold.

8) Because the batter of Qifeng cake is relatively thin, I hope it can expand upward along the baking mold when baking, so the mold is not oiled. Otherwise, if there is a layer of oil between the cake and the mold, the cake will not expand upward, not only the volume will be small, but also the internal address will become dense and not thick.